Gas chromatography–mass spectrometry analysis of essential oil from Mulling spice mixture

Muhammad Waleed Abdullah

Diplomová práce

Abstract:

Mulling spice mixture is a unique blend of spices that is used to add flavour to warm beverages. The primary objective of this thesis is to analyse the chemical composition of essential oil (EO) extracted from the Mulling spice mixture and its primary ingredient spices. The chemical composition of the EO hydrodistilled from the mulling spice mixture and its constituent components that have antimicrobial properties (Cinnamomum burmannii, Syzygium aromaticum, and Myristica fragrans) is analysed by GC-MS in this study. The EO composition of mulling spice mixture reveals approximately 45 bioactive compounds like (E)-cinnamaldehyde, eugenol, and methyl eugenol as main constituents. Eugenol and (E)-cinnamaldehyde were found to be the main constituents of the EOs of S. aromaticum and C. burmannii. The mulling spice mixture had eucalyptol (a significant element of M. fragrans EO) as a minor constituent. β-pinene, eugenol, caryophyllene, humulene, and caryophyllene oxide are commonly found in mulling spice mixture and its primary ingredients— C. burmanni, S. aromaticum, and M. fragrans. Meanwhile, eucalyptol, linalool, terpinen-4-ol, α-terpineol, and α-terpinyl acetate were frequently detected in mulling spice mixture and the specific ingredients C. burmanni and M. fragrans. The results of this study suggest that (E)-cinnamaldehyde and eugenol can be the main compounds responsible for previously reported antimicrobial activity of primary ingredients of mulling spice mixture however, further research focused on evaluation of effects of particular components detected in EO of mulling spice mixture will be necessary for clarifying their roles in the antimicrobial action of the mixture. According to my knowledge this is the first ever report on the chemical analysis on mulling spice mixture. The combined antibacterial effectiveness of mulling spice mixture against foodborne pathogens such as Salmonella and E. coli should be the main focus of future research.

Keywords

antimicrobial properties, primary ingredient spices, hydrodistilled, bioactive compounds

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 26. 4. 2025

Obhajoba závěrečné práce

• Obhajoba proběhla 4. 6. 2025
• Vedoucí: prof. Ing. Ladislav Kokoška, Ph.D.
• Oponent: Julien Antih, externi

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program:
Tropical Crop Management and Ecology